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It’s day two of the Freshtopia.net Christmas Special! We hope you enjoyed our first day of Christmas Pockets, pocket stuffers, and relaxing yoga. Now get ready to plunge into a recipe that’s more than fit
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for the holidays: Vegan White Chocolate Ice Cream with Port-Poached Figs. This is the perfect dessert to curl up with next to your fireplace . . . or if you live like we do at the BOT house, the one and only heater in the house.
In this episode we talk about the divine and delectable ingredient raw cacao butter. It is a must-have in the pantry, yet it’s hard to find in the store so we recommend purchasing it online.
We hope you are tantalized by today’s recipe and prepare it for your friends and family this holiday season. Come back tomorrow to view the Freshtopia.net Christmas Finale!
Vegan White Chocolate Ice Cream with Port-Soaked Figs:
Based on a Recipe Created With Love from Heidi and Justin
Makes About 1 Quart
2 Cups Raw Cashews
2 Cups Purified Water
1/2 cup Maple Syrup
1/2 cup Agave Nectar
1/4 cup grated raw cacao butter (raw white chocolate)
2 teaspoons vanilla extract OR 1 vanilla bean
pinch of sea salt
1 Cup dried organic figs, halved
1 Cup port or organic red wine
1 teaspoon vanillia
Blend all ingredients in blender for 2 minutes to reach as smooth a consistency as possible*, chill mixture in freezer for about 1 hour. Process mixture in ice cream maker according to your model’s instructions, we’re using Cuisinart’s ICE-25. Place into re-sealable container and put in freezer to firm up! *Note: if using a regular blender, consider soaking the cashews in the water to soften and make blending easier.
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